Eating Shark
 

Last couple of trips to V-Bay I have been catching lots of Black Tip sharks 2' -4' ft long near the SW Pass reefs. Never kept any, always considered them a nuisance. Saw an add this week at Rouses that Black Tip shark Steaks were $5.00 lb. Are they worth keeping and whats the best way to cook them?

don't know anything about table fare but I'm pretty sure they have to be 54" and that inner jaw to inner fork length

Black tip is real good table Fare. Nice white meat.

They have to be 54" long and they don't have a bladder system so when they die they piss them selves and contaminate the meat it will smell like ammonia , best thing is to bleed em n haul butt in to land to gut em bcuz it illegal to gut em on the water.... Basiclly lots of work for no the best eats!

Last I checked they were out of season... federal regs... could be wrong though. And I think those are bulls in the picture not positive used to catch a lot of them by the oaks canal.

That's black tip

Could be but generally they have really defined black tips on the dorsal and tail fin and the don't have really flat/blunt noses.

Its pretty good eatin by my book. I have never kept any caught though. Shark meat in general maitains a fishy taste I find, but that dont bother me.

Not worth the trouble. Toughest skin you can imagine. Better to buy Rouse's shark and be done with it.

The skin cant be that bad, can it?

Don't know but, that foot in the water with the last one would make for nice revenge on his part! LOL Watched a show in Discovery about how agile they are and YIKES! By what I saw, you are in the red zone!

X2

X3

Man it drank your couurrsssss!!

Isn't it shark week??? Or was that last week?

FRIED!

Shark is good
 

When in season and allowed to keep some for the table I find shark very good eaten fresh. Never froze any meat. Cleaning is very important part of the process to insure good tasting meat. You clean them by using a sharp knife near the dorsal fin and head of the fish and continue toward the tail. Keep well away from the abdominal cavity of the fish. If you puncture the abd. cavity the meat will be ruined and will taste like urine. You're trying to essentially take the "tenderloin" of the fish by taking a select piece of meat along the backbone. That being said they are a fair amt of trouble to clean and I don't mess with them unless I have not caught any other fish for table fair that day.

x2! Its great fried.

Shoot, maybe next time you hook one and dont want to keep it you should give me a ring. I will gladly bring that sucker home and clean'em. Never cleaned one myself, but would love to try one fresh.

The meat smells bad bad when you clean it. I have had it many times fried like chicken and it's very good, not bad grilled fresh either. I'm pretty sure neither of the two in your picture are of legal size.